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Green Gooseberry Jelly
From Tried favourites cookery book, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
470Calories
1 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories470 kcal
Protein0.7 g
Carbohydrates121 g
Fiber3.2 g
Sugars113 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium13 mg
Potassium154 mg
Calcium31 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A11 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.5 mcg
Choline0 mg
Caffeine0 mg
Water420 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 183. The excerpt below is the record exactly as published.
Green Gooseberry Jelly. To i pints gooseberries give 3 pints water (always 1 pint less water than gooseberries) ; boil to a mash, then strain through cheesecloth. Take 1 lb. sugar
Cook this with the app: pantry check, scaling, and the assistant.